These Lemon White Chocolate Chip Cookies are a fun twist on traditional chocolate chip cookies. They combine the bright and tangy flavor of lemon with the sweetness of white chocolate chips and are rolled in a zesty sugar for a unique sparkle!
Into the lemon flavor for the warmer weather? I'm right there with you! Give some love to this Lemon Crumb Cake for a fun twist on the traditional NY Crumb Cake, these Lemon Cookie Bars which are so fudgy and rich, and these soft and light Lemon Cooler Cookies.
Why You'll LOVE This Recipe
Flavor: The addition of lemon zest, juice, and extract give these cookies a bright and refreshing citrus flavor!
Sparkle: The zesty sugar coating on the outside of these cookies gives them a fun sparkle and extra kick of texture.
Easy: These cookies are a one-bowl, no-mixer recipe with simple ingredients, tools you already have around the house, and less than 30 minutes of your time!
Ingredients
- Unsalted Butter: You'll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Granulated Sugar: Granulated sugar adds to flavor, moisture, and structure to the cookies and is also used when making the topping.
- Egg: An egg at room temperature adds structure and chewiness.
- Lemon Juice, Zest, and Extract: All three of these give the cookies their lemon flavor!
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- White Chocolate: You'll use white chocolate chips, chunks, or bar pieces in and on top of the cookies!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
STEP 2: In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, lemon juice, lemon zest, and lemon extract together until smooth and fully combined.
STEP 3: Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
STEP 4: Then, fold in the white chocolate chips or white chocolate pieces until evenly distributed.
STEP 5: Roll the dough into about 1 ½-tablespoon (30g) sized balls. Roll the dough balls in the sugar and lemon zest mixture.
STEP 6: Bake the cookies for 5-8 minutes or until the edges look light golden brown and the tops look pale and are beginning to crack.
Frequently Asked Questions
Yes, you totally use bottled lemon juice if you don't have fresh lemons on hand, but the flavor may not be as authentic.
You can use white chocolate chips, white chocolate chunks, or chopped white chocolate pieces from a chocolate bar. I used a chopped Ghirardelli bar!
Let the cookie dough sit for about 5 minutes before rolling it into balls, use a silicone baking mat or parchment paper on the baking sheet, and ensure your oven is at the correct temperature to help prevent excessive spreading.
Expert Tips
- Make sure to measure flour properly by spooning it into your measuring cup and leveling it off without tapping or shaking or by using a kitchen scale to prevent your cookies from being to dry and cakey
- Push additional chocolate chips or chunks into the tops of the cookie dough balls immediately after baking for a bakery-style look.
- Allow the cookies to cool completely before storing them in an airtight container to keep them fresh.
Storing
- Allow the cookies to cool completely before storing them. If you store warm cookies, they can become soggy due to the trapped moisture.
- Place the cookies in an airtight container or tightly cover them.
- Layer the cookies with sheets of parchment paper because doing so will prevent sticking and help maintain their shape.
- Lemon white chocolate chip cookies can be stored at room temperature for about 3-5 days. Keep the container in a cool, dry place.
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Lemon White Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Cookies, Lemon, Chocolate
- Method: Bake
- Cuisine: American
Description
These Lemon White Chocolate Chip Cookies are a fun twist on traditional chocolate chip cookies. They combine the bright and tangy flavor of lemon with the sweetness of white chocolate chips and are rolled in a zesty sugar for a unique sparkle!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ¾ cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 ¾ cups (245g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips or chopped white chocolate
- ⅓ cup granulated sugar + 1 teaspoon lemon zest for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, lemon juice, lemon zest, and lemon extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Then, fold in the white chocolate chips or white chocolate pieces until evenly distributed.
- Roll the dough into about 1 ½-tablespoon (30g) sized balls. Then, roll the dough balls in the mixture of sugar and lemon zest.
- Place additional chocolate chips, chunks, or chopped pieces into the tops of the dough balls.
- Bake the cookies for 5-8 minutes or until the edges look light golden brown and the tops look pale and are beginning to crack.
Notes
Measuring: Make sure to measure flour properly by spooning it into your measuring cup and leveling it off without tapping or shaking or by using a kitchen scale to prevent your cookies from being to dry and cakey
Chocolate: You can use white chocolate chips, white chocolate chunks, or chopped white chocolate pieces from a chocolate bar. I used a chopped Ghirardelli bar!
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